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Shrimp and Smoked Oyster Chowder

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“Food & Wine, March 2010. There are several tricks to this terrific chowder from Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor. One serving: 180 cal, 5gm fat, 1.5gm sat fat, 16gm carb, 3gm fiber, 19gm protein, 780mg sodium.”

Ingredients Nutrition


  1. In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and 1/3 of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
  2. In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer.
  3. Add the tomatoes with their juices and the shrimp stock; bring to a simmer.
  4. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes.
  5. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes.
  6. Off the heat, stir in the buttermilk and parsley.

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